Cranberry Orange Scones Copycat Starbucks Recipe

Do you miss the Starbucks Cranberry Orange Scones when they aren't in season? So do I. Enjoy this copycat recipe so you can enjoy it whenever you like.

Each bite of this buttery scone showcases tangy cranberries and tart orange zest that are perfectly balanced with a ribbon of tangy-sweet cranberry spread. It’s a festival of lush fruit.

The cranberry orange scone is made with buttermilk and fresh creme, dried cranberries, and orange zest, drizzled with vanilla icing.

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Cranberry Orange Scones

Servings 12 scones

Ingredients

2 cups flour¼ cup brown sugar1 tablespoon baking powder¼ teaspoon ground cinnamon¼ teaspoon salt¼ cup ½ stick unsalted butter cold¾ cup heavy cream1 egg1 cup fresh or frozen cranberries chopped? cup sugarZest from 1 orange chopped½ cup chopped pecans or walnutsFor the drizzle:½ cup powdered sugar2 tablespoons freshly squeezed orange juice

Instructions

Preheat the oven to 375 degrees. Prepare a large baking sheet with parchment paper.

In a food processor, blend together the flour, brown sugar, baking powder, ground cinnamon, and salt. Add the butter, cut into cubes, and pulse until the mixture resembles fine sand.

Whisk together the heavy cream and egg. Add the cream to the food processor and pulse until the dough forms.

In another bowl, toss together the chopped cranberries and sugar. Add the nuts and orange zest, tossing to combine. Add the dough to the bowl and press the fruit and nuts into the dough.

Divide the dough into two equal portions. Pat each section into a 6-inch circle. Cut each circle into six wedges. Place the wedges onto the parchment-lined baking sheet.

Bake for 20 to 22 minutes or until golden brown. Allow to cool slightly before drizzling with glaze.

Mix the powdered sugar and orange juice to create a glaze. Drizzle over the scones.